4 Healthy Reasons to Eat Biltong Often

There’s one more thing that the UK can benefit from having South African communities living in the country, which is biltong. Biltong is a dried and spiced beef, and yes, it is healthy. Biltong is a great source of protein, and it tastes good as well, making it the perfect post-workout snack or pretty much something good to snack on for when you’re on the road or on a hike. And did you know that 1kg biltong uk is so affordable, it cost only £43.50, which is crazy considering you’re getting a kilo of healthy and lean meat! Here are several reasons why you should eat biltong more often:

They Are Better Than Beef Jerky

Although similar, they are not the same with beef jerky, even better! Biltong is cut up into larger strips than your average beef jerky, so they retain the meat’s core nutrients and proteins, and they’re crunchy too! You best believe that biltong is the new and improved beef jerky, and you should get them while they’re hot in the market.

They Are Low in Fat

Typical biltong will have only around 3 percent of fat per 25 grams of serving, which is crazy because a typical 25 grams serving of beef has around 13 grams of fat, which is already half of the whole serving. So, suppose you’re looking for a healthy snack that won’t make you feel guilty after eating. In that case, you should save money from buying protein bars and instead get some lean meat snack, a.k.a. biltong, because it is very rich in nutrients but also low in fat, which makes it the perfect healthy snack for any gym-goers.

They Are a Protein-Rich Source of Food

Biltong is excellent for post-workout snacks. Sometimes we don’t have the time to prepare meals or grab something to eat after a good workout, which will be bad for our muscle to grow and repair our damaged cells quickly; what you want to do in that situation is reach out to your gym bag and grab some perfectly dried biltong to provide your muscles with the necessary protein they need to grow. The average serving of biltong contains up to 25 grams of protein which is similar to a single scoop of pure concentrated whey protein shake, so you’re not missing out on your daily protein intake, especially after the protein serving window that opened post-workout.

They Are Nutritious

Another excellent thing to add to biltong’s resume is they are nutritious. The snack is compact with protein, zinc, iron, magnesium, vitamin B6, and B12 that will do your body good after all of that exercise. Your muscle will need the nourishment to grow, and your cells will need replacing, so eating biltong is always a good idea after a workout because they are so nutritious.

How to Dry Age Meat and Why They Don’t Spoil

Dry aging is the process of aging meat such as beef by controlling the temperature and moisture of the container and draining the beef from excess moisture that could make bacteria grow and thus making the meat develop even more flavor and tenderness. A regular steak couldn’t hold a candle compared to a dry aged steak because the flavor and tenderness developed from the dry-aging process are off the charts. Please continue reading to find out the dry-aging process and how it works.

Dry Aging Process

The process dates back to the 50s by butchers that tried to create a tenderer and tastier cut of beef, and it turns out the experiment was a huge success, and the simplicity of the method is what makes it brilliant. All types of meat can be dry-aged, and the process can help the meat to develop flavor and become more tender. Here’s how you dry age meat:

Prepare the meat by finely cutting it into large chunks from the loin or rib area.
Rinse the cut of meat, then use paper towels to dry it.
Wrap the meat with three layers of cheesecloth and put it on a tray or a rack to let them rest.
Put the meat inside a fridge and let it be for a week to make the meat even tastier, but don’t forget to unwrap the cheesecloth and rewrap it again after the first day to avoid it sticking to the meat.
After a week has gone by, you can begin to unwrap the meat and start working on it with the knife to remove the unwanted parts.

The aging process end result is similar to how a wine taste even better the longer you let them sit or cheese. This, fortunately, produces the same result as dry-aged meat, and we can all benefit from the intense flavor.

Why They Don’t Spoil

When you dry age meat, you control the amount of moisture the meat has and also the humidity to avoid it being broken down by bacteria and speed up the rotting process. Dry aging keeps the meat’s natural juices from exfiltrating, and the bones shield the meat and keep it in place, so the flavors are richer and denser. So, it is of most importance that you keep the bone inside the meat when you begin the dry-aging process and control the temperature; if the room is too hot, the meat will begin rotting, and if it’s too cold, the meat will freeze, so you need to keep it at a level temperature for it to dry age.

The Takeaway

The dry-aging process has benefited many restaurants to prepare the finest steaks they could offer their customers, and frankly, the simple process is what made the practice a global phenomenon. Dry-aged steaks have a richer taste, and their tenderness is to die for, and if you don’t know of their process, now you know!